Posts Tagged ‘Grilled tofu’

Veggies and grilling cheese with CBC Radio One with Mike Ewing

 

 

 

This morning its all about veggies (and tofu too!) on Ontario Morning with Mike Ewing (Filling in for Wei Chen) here are a couple of the recipes I talked about

Grilled Brussel Sprouts

  • 1 lb Brussel sprouts cleaned and trimmed
  • ¼ cup butter melted
  • Salt
  • Pepper
  • Granulated garlic
  • Fresh thyme sprigs
  • 1 BBQ buddy™ pan

On a charcoal grill with a medium heat (300F) place bbq buddy ™ pan.
Fill with brussel sprouts and sprinkle on granulated garlic, salt & pepper.
Brush with butter. Turn after 5-10 minutes then brush with butter again.
Remove when brussel sprouts are just starting to turn soft (approx 15-20 minutes)
Garnish with sprigs of thyme.

Optional : drizzle with a very good quality Balsamic vinegar or truffle oil just prior to serving.

 

BBQ Spaghetti Squash

  • 1 large spaghetti squash halved
  • 2 tablespoons canola oil
  • 4 sprigs thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tablespoon butter
  • 2 tablespoon grated Parmesan cheese

Brush cut sides of spaghetti squash with canola oil and pierce multiple times with a fork. Sprinkle on thyme, salt and pepper. Grill indirect on medium high heat for 3/4- 1 hour until squash is softened.  Using tines of fork scrape the squash to create strands. Top each half with 1 tablespoon butter and Parmesan cheese. Serve warm

Diva Q Sweet Potato Casserole

  • 5 lg. sweet potatoes
  • 1/2 c. butter, soft
  • 1 tsp. vanilla
  • 1/3 c. milk
  • 1/3 c. Butter

Topping

  • • 1/2 cup packed brown sugar
  • • 1/3 cup all-purpose flour
  • • 3 tablespoons butter, softened
  • • 1 cup chopped pecans

Directions.

Heat grill to medium high heat.  Poke washed sweet potatoes with a fork multiples of times. Wrap in foil and place on grill.

When potatoes are fork tender (depending on size anywhere from 30-45 minutes) remove and set aside to cool a bit.

When cool enough to handle use a paring knife and remove skins. Mash 1/2 cup butter with sweet potatoes.

Add brown sugar, vanilla, milk and butter mash well. Pour all of this into a well greased oven proof 9×12 dish

In a bowl mix together the sugar, flour and cut in butter till a coarse crumble. Add the pecans and sprinkle this mixture over the sweet potatoes.

Place back on the grill indirect at 350 degrees for approx 30 minutes. Serves 8.

Portobello Veggie Heaven Cheddar Burger 

  • 12 Medium Portobello Mushroom Caps

Vinaigrette

  • ¾ cup Extra Virgin Olive Oil
  • ¼ cup Balsamic vinegar
  • 2 tsp minced garlic
  • 2 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 2 tsp oregano
  • ½ tsp salt
  • ½ tsp freshly ground black pepper

 

  • 12 Ciabatta buns
  • 1/2 cup butter melted

Guacamole

  • 4 large ripe avocados mashed
  • 6 roma tomatoes seeded and finely chopped
  • 1 cup minced red onion
  • 3 limes zested & juiced
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup chopped cilantro
  • ½ tsp chipotle powder

Toppings:

  • 12 slices Bothwell Red Hot Chili Pepper Jack
  • 12 pieces roasted red pepper
  • Thin slices of red radish
  • Curly leaf lettuce

Instructions

  1. Preheat grill to medium-high, 450–550°F
  2. In a large bowl, whisk ingredients for vinaigrette. Brush vinaigrette on gill side of mushrooms and set aside.
  3. Assemble ingredients for guacamole in a medium bowl. Chill until ready.
  4. Grill the mushroom caps 6-7 minutes per side or until softened.
  5. Brush buns with melted butter and grill, turning often until golden.
  6. Top each of the mushroom caps with slice of Thornloe Sundried Tomato & Basil Cheddar return to the grill for 1- 2 minutes & close lid until the cheese has melted.
  7. Assemble each burger with toppings of curly leaf lettuce, thin slices of red radish and roasted red pepper.

*Always ensure prior to grilling burgers that your grill is well cleaned and oiled.

 

Grilled Tofu with Tamarind Glaze

  • 1 block extra firm tofu
  • 2 tablespoons canola oil
Glaze
  • 2 tablespoons tamarind paste
  • 1 tsp ketchup
  • 1 tsp dijon mustard
  • 1/4 cup warm water
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
Slice tofu in 4 slices. Brush each slice with canola oil grill on medium high heat 5- 10 minutes on each side until lightly charred.  While the tofu is grilling- in a small bowl whisk all of the ingredients together for the glaze. Brush the slices of tofu with the glaze and grill an additional 1-2 minutes per side. Serve warm.
** Make sure your grill is super clean and well oiled prior to grilling tofu. It can stick very easily.

 

Cheeses that can be grilled:

Halloumi –  Halloumi is the traditional white cheese of Cyprus . It is delicious when grilled .

Guernsey Girl - Upper Canada Cheese Company    Delicious and fun to grill.

 

Great products to use with grilling veggies-  Alcan BBQ Buddy available all over Canada at major retail chains and supermarkets.

Weber Veggie Basket available from Ontario Gas BBQ 

Frogmats - Great for indirect cooking

 

 

Powered by Netfirms